In The Mood For Chocolate Chip?

My first experience with this recipe was almost two years ago when my friend Johnna sent me the most incredible box of cookies. I was so surprised because not only were they chocolate chip, they were decorated! And to top it off, they were amazingly good!

The only problem was, she sent them to me on the very first day of one of my MANY diets. So to keep myself from eating them all I shared them with my friend Lori.

Since then, she has been begging me to make more. When we got together to make cookies for our friend Jessica’s baby shower, I decided it was probably about time. Poor Lori ONLY had to wait two years =)

Lucky for me, when Johnna sent my cookies, she sent me the recipe, {She’s sweet like that} and she also mentioned that she had found it in the Sugarbakers’ Cookie Cutter Cookbook. I was so impressed with this recipe, I decided to buy it! It was worth the money. I highly recommend it for anyone who likes to bake cookies.

I feel like I should mention, it’s not the book you’re looking for if it’s pictures you want to see. That aspect is actually pretty LAME. However, it contains SEVERAL recipes, and so far, all of them that I have tried have been wonderful!

2 ½ c all-purpose flour {I think they got a little overzealous with the flour…try 2 cups first, and work your way up}

½ tsp salt

1 ½ c semi-sweet mini-chocolate chips

Instructions

Cream together the butter and sugars. To that add the vanilla and egg yolk. Sift together the flour and salt, and add it one cup at a time until completely incorporated. Then, BY HAND fold in the chocolate chips. You can do it with your mixer, but it might break them up, so I would really just do it the old fashioned way.

MEANWHILE, PREHEAT YOUR OVEN TO 350°

While you wait for the oven to warm, wrap your dough in plastic wrap and chill for at least thirty minutes. When it is chilled, roll out cookies on lightly floured parchment and bake at 350° for 10-12 minutes.

I tried this recipe for the first time, but my cookies didn’t hold their shape very well. What could I possibly doing wrong?

The dough probably wasn’t chilled enough.

I just made these today and mine spread a lot! They taste awesome though. I think the problem was that, as suggested, I only added 2 cups of flour. My batch obviously needed the extra 1/2 cup. Will definitely make again though!

How many cookies does this recipe make?

This cookie recipe is fabulous, however I wish I would have thought it through and realized how unstable the cookie would be because of all the chocolate chips. 🙁 I was using a eighth note and guitar cookie cutter. They broke even after letting them cool entirely in the pan. I highly recommend round/solid shapes only. Absolutely plan to make them again, delicious!! Thank you!!

Instead of royal icing would buttercream work? I would need to package them individually and ship and not sure if the buttercream would be firm or mess up.

I would really suggest not using buttercream if you plan to package and ship. Buttercream is very heat-sensitive, and there’s no guarantee when you’re shipping them what temps they will stay at. Also buttercream isn’t going to get a really firm crust, so if they are jostled around at all your design would be ruined.